Celebrating its 100th anniversary, LA’s iconic food arcade hosts a day of chefs’ demos, hands-on workshops and tastings. Learn from the culinary masters behind favorite Market eateries -- from breaking down an entire lamb with Belcampo, plant-based cuisine with Ramen and cooking with mole with Chiles Secos to DTLA Cheese and Valerie Confections teaming up for an interactive cheese and jam board tutorial. For the Love of Food is presented as part of the Los Angeles Times Food Bowl.

SCHEDULE - All sessions take place downstairs in the Food Lab.

10 am Preserving + Quick Pickling the Seasons Best

DTLA Cheese chef Reed Herrick demonstrates fun ways to preserve and quick pickle your favorite seasonal fruits and veggies. Reed also explores a few fun ways to utilize these preserves when the time is just right. FREE! Reserve your seat here.

11 am Jam on It with DTLA Cheese + Valerie Confections

Learn how to make seasonal compotes and jams as part of a spectacular cheese board in this hands-on class with maker (Valerie Gordon makes the jams) and monger (Lydia Clarke mongers the cheese). Lydia will also share techniques for cutting different types of cheeses and artfully serving them. $20. Reserve your space here.

1 pm From Sauce to Scarpetta with Olio Wood-fired Pizzeria

Olio chef and owner Brad Kent shares recipes for fully utilizing herbs and vegetables to make quick and delectable sauces in this demo and tasting. He will also reveal tricks to “fare la scarpetta” – the Italian tradition of scooping up every last drop of what's remaining on your plate with a "little shoe" of bread – in this case freshly baked focaccia from Olio’s wood-fired oven. FREE! Reserve your seat here.

2 pm Farmers Market Finds with Madcapra

The team at Madcapra – 2017 Food and Wine Best New Chef Sarah Hymanson and Chad Alligood -- discuss produce seasonality and strategies to access the ever-changing bounty of fresh ingredients available weekly at farmers markets across the SoCal region. FREE! Reserve your seat here.

3 pm Mastering Mexican Seafood with La Tostadería

Get techniques and tips for making fresh, fast Mexican ceviche from La Tostadería chef and owner Fernando Villagomez. In this demo and tasting, Villagomez prepares two of the eatery’s most popular menu items – the Mixto (mixed seafood ceviche) tostada and Fried Fish Tacos. FREE! Reserve your seat here.

Jose Rivera, head butcher at Belcampo Grand Central Market, will demonstrate the breakdown of a whole lamb. He'll discuss the importance and focus at Belcampo of using all of the parts of the animal, nose to tail. FREE! Reserve your seat here

6 pm Chiles Secos presents Cooking with Mole!

Join Claudia Armendariz of Chiles Secos for a demo and tasting on the history of mole and its significance in Mexican culture. Learn how to cook mole in its traditional methods as well as some new takes on mole that will show you the versatility of this unique and complex dish. FREE! Reserve your seat here.

7 pm Golden Road Brewing - Pierogi + Beer Tasting

Learn what goes into making Golden Road’s signature dish from chef Jen Tijero. Then enjoy a sampling of three pierogi varieties including the Mac Attack (Big Mac) pierogi paired to three different Golden Road brews. Vegan option available. $14. Reserve your spot here.

8 pm Terroir Meets Merroir with The Oyster Gourmet

The Oyster Gourmet owner Christophe Happillon, a certified Maitre Écailler or "oyster master," will focus on wine-and-oyster pairings in this guided tasting. Happillon will discusses how oceanic "merroir" interacts with the terroir of various wine regions. You’ll enjoy a flight of three different oysters and wine. $19.00 Reserve your spot here.

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